Have I mentioned I’m obsessed with salmon lately? It seems I’m not alone because the salmon recipes on the blog are super popular and I see all my blogger friends are whipping up some gorgeous dishes as well.
I was able to get my hands on some Norwegian salmon and I have to say it was some of the best salmon I’ve ever had. This melted in my mouth and, after only seasoning it with salt and pepper, the flavors were the essence of pure happiness. I bought a lot of it so you’re going to see more salmon recipes next week.
Tomatoes, asparagus, eggs and fresh herbs were just a few of the ingredients I started with when putting this salad together. It was one of those days when whatever I saw in the fridge got tossed into the dish.
Isn’t that a beauty? Melts like butter in your mouth! This was simply roasted and the next one will be blackened on a tomato salad. If you want to check out some of my other salmon recipes, pop over here to see the deliciousness.
Green beans, edamame, fresh herbs and escarole make up the rest of this deliciousness. The very best part? The dressing! This little concoction brings out the blended flavors beautifully and the grainy mustard on the salmon makes me do the happy dance!
So guys, I really struggled with my photography on this one and after many hours of trying to find the right angle and lighting, I’ll admit to finally calling it a day, ha! Sometimes what you envision and what appears in your lens just don’t match up but I hope you can see that this truly is a plate of heaven.
- 2 skin-on wild salmon fillet pieces (1 to 1 1/2 in. thick)
- 4 hard boiled eggs, cut into quarters
- 15 – 20 stalks of asparagus, woody ends removed
- 1/4 pound of green beans, washed and trimmed
- 12 cherry or grape tomatoes, halved
- 1/2 cup of edamame
- a handful of escarole, rinsed, patted dry
- 2 tablespoons dill, chopped
- 2 tablespoons of basil, chopped
- sea salt and freshly ground black pepper
- 3 garlic cloves, minced
- 1 tablespoon whole-grain mustard
- 5 tablespoons Champagne vinegar
- 2/3 cup extra-virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped basil
- Sea salt and freshly ground black pepper to taste
- Preheat oven to 400F. Season salmon with salt and pepper and place on parchment paper on baking sheet. Roast for 13-16 minutes, (depending on thickness of salmon), until opaque. Remove and let cool for 5 minutes. Cut into bite sized pieces.
- While salmon is roasting, combine dressing ingredients and mix well.
- In a large saucepan, cook asparagus and green beans for 2-3 minutes. Remove, cool in ice bath and dry.
- Combine asparagus, beans, tomatoes, edamame, escarole, dill, basil and salt and pepper. Arrange on individual plates and top with egg quarters and salmon pieces.
- Drizzle with dressing and serve.